Description Food Futures will radically alter your ideas about consuming and producing food.
Food designer Chlo Rutzerveld questions and explores new food production technologies and translates multidisciplinary research into future food scenarios.
This book explains her thoughts, process and work, which is often described as provocative, cheeky and playful - inspiring and involving consumers in the discussion about potential food futures.
Follow the conceptualization of completely edible, 'mini vegetable gardens' with crispy plants and mushrooms, that become a full meal after being printed by a 3D printer.
Engage in a quest for a new eating system in which we digest 100% of the nutrients we take in (instead of the current 75%) by breeding bacteria that are harvested into capsules (that also look, taste nd smell good).
Or get cooking yourself with the recipe for a healthy, typically Dutch 'stroopwafel' a recipe derived from her project STROOOP in which she dives into the natural sweetness of root vegetables.
Start exploring, cooking and fantasizing about what we are going to eat in the future.
About the Author Chloé Rutzerveld is a critical food designer who explores and challenges food production and consumption.
She is fascinated by nature, the human body and the strange relationship people have with food.
Her curiosity and strong urge for hands on exploration causes her to dive deeper into a specific food, system or technology which many people often take for granted.
By combining aspects of design, science and technology Chloé develops future food scenarios in which natural characteristics or specific technologies are used to make our food more efficient, healthy and sustainable.
Bis Publishers Food futures: how design and technology can reshape our food system, paperback/chloe rutzerveld
